Smoked Salmon Mousse is a traditional Scottish recipe for a classic dish of a cream and smoked salmon puree that is set with gelatine and served garnished with cucumber and smoked salmon. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Smoked Salmon Mousse.
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Scotland is famous for its smoked salmon (indeed, for its salmon fishing in general). This is an excellent way of showing-off smoked salmon to its best and can be made from the cheapest cuts of the fish.
Ingredients:
300ml single cream
2 bay leaves
100g smoked salmon
1 tbsp lemon juice
generous pinch of paprika
150ml fresh milk
1 level tsp gelatine
sliced cucumber, to garnish
Method:
Add the cream and bay leaves to a saucepan over low heat. Beat the mixture until warm then take off the heat and set aside to infuse for about 2 1/2 hours. Remove the bay leaves then pour the cream into a food processor and add the salmon (reserve a few small pieces for garnish), lemon juice and paprika. Blend until smooth ten transfer to a measuring jug and make up to 600ml with the milk. Stir well to combine.
Meanwhile, sprinkle the gelatine over 3 tbsp water in a cup and set aside for a few moments. Whisk the mixture into a heat-proof bowl then set over a pan of simmering water and stir until dissolved. Take off the heat, allow to cool slightly then whisk into the salmon mix.
Divide the mixture between 6 ramekins and place in the refrigerator to chill and set for at least 2 hours. Garnish with cucumber slices and a small piece of the reserved salmon. Serve immediately.
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